Master Gan's Original Flavor Chicken (Donghua West Road Branch)
小吃快餐 · ⭐ 3.1
No. 47, Donghua West Road
Dishes
Original Flavor Boiled Black-Brown Free-Range GooseOriginal flavor boiled black-brown free-range goose is a Cantonese dish made with black-brown free-range goose, which is cleaned, blanched, and boiled in water. It is characterized by tender meat and original flavor.
Master Gan Invites You to Eat ChickenThis dish is made with chicken as the main ingredient, fried or stewed. The main ingredients include chicken legs or chicken breast, combined with seasonings such as soy sauce, salt, and pepper, resulting in a tender and juicy texture.
Steamed Chicken RiceA traditional Chinese dish featuring tender boiled chicken served over fragrant rice, known for its mild and savory flavor.
Salt-Baked ChickenSalt-baked chicken is a traditional dish made by marinating chicken, wrapping it in salt and spices, then baking it at high temperature. Main ingredients include whole chicken or chicken thighs, seasoned with salt, ginger, scallions, and star anise.
Salt-Baked Chicken KidneysA traditional Chinese dish made by marinating chicken kidneys in salt and spices, then steaming or baking them until tender and flavorful.
Secret-Recipe Goose IntestineFresh goose intestines marinated in a secret blend and quickly blanched for a crisp, spicy flavor.
Crispy Roast PorkCrispy roast pork is a Chinese dish made with pork belly, marinated and roasted to achieve a crispy skin and tender meat. A sugar or maltose glaze is often applied for color and crunch.
Supreme Roast Goose Rice SoupSupreme Roast Goose Rice Soup is made with selected high-quality roast goose, rice, and rich broth. The roast goose has a crispy skin and tender meat, with a rich and flavorful soup.
Honey-glazed Barbecue PorkHoney-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.